Slow Cooker Fall Fruit Compote
3090 days ago
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Ingredients
- 2 cups hot water
- 1 1/3 cups sugar
- 3/4 cup pear nectar or dry white wine
- 1 teaspoon grated lemon zest
- 1/4 teaspoon pure vanilla extract
- 4 large pears, cored, peeled and cut in large dice
- 1 1/2 cups dried peaches, nectarines or apricots or, if preferred, a combination of the fruits
- 1 cup dried cranberries
Directions
- Spray a medium or large slow cooker with non-stick spray or line with a slow cooker liner. Pour in the hot water, sugar, nectar or wine and lemon zest. Add vanilla, pears, dried fruit and dried cranberries.
- Cover and cook on low for 6 hours. Serve warm or at room temperature.
- This compote can be eaten on its own or used to top cake, ice cream, hot cereal, waffles, pancakes and grilled pork.
- Refrigerate leftovers and use within two weeks.
